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Quick Creamed Spinach

 Quick Creamed Spinach
The inspiration for this creamy side dish came from a local restaurant. I lightened up the original recipe by using fat-free half-and-half and fat-free cream cheese. I goes great with most any entree. —Susan Geddie of Harker Heights, Texas
5 ServingsPrep/Total Time: 15 min.


  • 1/4 cup diced onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1-1/4 cups fat-free half-and-half
  • 4 ounces fat-free cream cheese, cubed
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
  • 1/4 cup plus 1 tablespoon shredded Parmesan cheese, divided


  • In a large nonstick skillet, saute onion and garlic in butter until
  • tender. Stir in flour until blended. Gradually whisk in
  • half-and-half until blended. Bring to a boil over medium-low heat;
  • cook and stir for 2 minutes or until slightly thickened.
  • Add the cream cheese, salt, nutmeg and pepper, stirring until cream
  • cheese is melted. Stir in spinach and 1/4 cup Parmesan cheese; heat
  • through. Sprinkle with remaining Parmesan cheese. Serve immediately.
  • Yield: 5 servings.

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Quick Creamed Spinach (continued)

Nutritional Facts: One serving (1/2 cup) equals 131 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 704 mg sodium, 13 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fat-free milk.